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I first encountered drinking vinegar at a local Thai restaurant a few years ago, and shared a recipe for berry-flavored drinking vinegar during my initial honeymoon phase with the idea. In the time since, it has become a favorite “mocktail”, something to serve up not only as a digestive aid but in any environment where everyone else might be enjoying wine, cider, or beer.
The combination of tart vinegar and sparkling water pack a bit of a punch (depending on how much of each you add to your glass, of course), while the infusion of fruit and hint of herbs give your palate plenty to consider. Peach and rosemary are one of my favorite combinations. You can also use apricots or nectarines in this recipe to similar effect. While the mixture may need to marinate for a good five days or so before its potent enough to enjoy, it only takes a few minutes to prepare!
Rosemary-Peach Drinking Vinegar
- 4 cups peaches, diced
- 1 cup honey
- 1 sprig rosemary, stem removed
- ½ cup apple cider vinegar
- Sparkling water to serve
- Combine the peaches, honey, and rosemary in a large mason jar and muddle together with a large spoon. Cover and refrigerate for two days, stirring occasionally.
- Blend the peach mixture, then strain back into the jar to remove any solids. Stir in the vinegar and refrigerate another three days.
- To serve, fill a glass with ice, then pour in enough of the peach mixture to fill the glass about ¼ of the way. Top with sparkling water.